David Intonato

New York, New York

Nosara, Costa Rica

631-***-****

ac8e1g@r.postjobfree.com

Award Winning Executive Chef with 15+ Years Experience in Creative Menu Development and Kitchen Management

Farm To Table Concepts

Executive Summary

To obtain a position that will continue to challenge my culinary expertise with providing guests and clients with a superb dining experience.

Education

Johnson and Wales University Charleston, South Carolina, Culinary Arts.

Languages

Fluent in English

Speak Spanish and can converse adequately.

Experience

June 2017 –Present

Plant Vibes Kitchen

Worldwide Private Chef Service

Executive Chef

Personal Chef for private dining events,retreats and private families

December 2018-January 2019 Private Chef for Cal Reiet Hotel, Mallorca, Spain

Active online ordering website of plant-based foods sold locally in Nosara, Costa Rica

https://www.plantvibeskitchen.com

www.plantbasedstreetfoods.com

April 2012 –May 2017

The Purple Elephant Restaurant Northport, New York

Chef Owner/President

Entrepreneur of The Purple Elephant Restaurant

Created an organic farm to table primarily vegetable forward concept

Regularly developed new cutting edge recipes in accordance with customer needs

Forerunner of Plant Based Cuisine on Long Island

Sold restaurant to a colleague in 2017 but still successfully open with initial concept in place

September 2010 –March 2012

Mill Pond House

Huntington, New York

Executive Chef

Created and managed all aspects of food operation in this popular high volume restaurant

Demonstrated culinary techniques to staff to ensure proper presentation and quality for new seasonal menus

Training under an acclaimed sushi chef and worked sushi station weekly

Promoted by Newsday as one of Long Island’s “Top Vegetarian Restaurants” during my tenure

May 2009 –September 2010

Jamesport Manor Inn

North Fork, Long Island

Executive Chef

Responsible for all planning and production of this Historic Inn on the North Fork of Long Island

Successfully established and executed profitable food and labor costs

Increased banquet and catering sales by 20%

In first year as Executive Chef the restaurant received a 3 star rating from Peter Gianotti in Newsday

Named #3 Fine Dining Restaurant of Long Island Newsday 2009

Host Chef at the James Beard House September 2009 for the Long Island Fall Harvest Dinner

December 2007-March 2009

Dos Caminos Park Avenue, BR Guest Restaurants

New York, New York

Executive Sous Chef

Directed 60 employees in restaurant and production kitchens in this high volume upscale Mexican restaurant

Successfully monitored labor and food costs in Time Pro and Eatec systems

Ensured weekly scheduling was consistent with projected sales

Facilitated morning and evening pre shift meetings

Interviewed and hired line staff

Monitored and controlled strict company health regulation guidelines for this Green Certified restaurant

September 2004-April 2007

Dilworthtown Inn

Philadelphia, Pennsylvania

Executive Chef

Successfully controlled all aspects of Chester/ Delaware Counties most awarded restaurant

Oversaw all aspects of two kitchens which included 25 employees

Implemented ergonomic kitchen design to increase function and efficiency

The Dilworthtown Inn is a high volume fine dining restaurant which grosses five million plus annually in revenue

Appeared on Philadelphia NBC and CBS morning show(s)

Awards received during my tenure included:

Reader's Top Table- Gourmet magazine

Best of Philly- Philadelphia Magazine

Best Award of Excellence- Wine Spectator Magazine

Diner's Choice Award -Zagat Survey

Dirona Award of Excellence

Three "Bell" rating from Craig LaBan- Philadelphia Inquirer

September 2003-September 2004

The Drake Hotel

New York, New York

Executive Sous Chef

Managed culinary and stewarding staff of forty five total employees

Responsible for daily operations in Q56 Restaurant and banquet operations

Accountable for all daily ordering, purchase orders, labor control, timesaver payroll, menu planning and execution

.

July 2002-September 2003

The Ritz Carlton Hotel Battery Park

New York, New York

Tournant Sous Chef/Banquet Chef

Responsible for running 2West restaurant, Banquet Kitchen and Garde Manger in an equally split role on a weekly basis

Worked in butchery for and banquet functions, as well as performed daily inventories and ordering for the hotel

The Ritz Carlton Battery Park received the Five Diamond Award during my employment

July 2000-July 2002

The Ritz Carlton Hotel

Atlanta, Georgia

Banquet Chef

Responsible for all operational aspects of the banquet kitchen

Created and executed all banquet menus for functions of ten to fifteen hundred guests

Ran effective labor and food costs

Developed new processes, which aided in raising banquet food quality and presentation standards

While Banquet Chef this property was top 5 in the company JD Power score

July 1999-May 2000

Cosi Restaurant

Atlanta, Georgia. Executive Chef

Opened restaurant from the beginning stages of kitchen design to all initial ordering, menu design and costing, hiring of staff

Created a unique Mediterranean menu unprecedented in the area

February 1998-July 1999

The Abbey Restaurant

Atlanta, Georgia.

Sous Chef

Duties included supervision of entire kitchen staff, aided Executive Chef in menu planning and plate presentation

Responsible for monthly inventory, control of food and labor costs, banquet menus and execution and daily ordering

Contact this candidate